Creole-style Black-eyed Peas

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 cups low sodium vegetable broth
• 2 cups dried black-eyed peas
• 2 cups canned low-sodium crushed tomatoes
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 3 teaspoons minced garlic
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1/2 cup chopped fresh parsley

Recipe

• 1 sort & rinse peas.
• 2 in a medium saucepan over high heat, combine black-eyed peas with water to cover. bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
• 3 drain the water, leaving the peas in the saucepan. add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. stir together and bring to a boil. cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. add water as necessary to keep the peas covered with liquid.
• 4 remove the bay leaf, pour into a serving bowl and garnish with parsley. serve immediately with rice.